Asparagus, pancetta and lemon linguine

Method

1. Heat a medium frying pan on the hob and add the pancetta. You will not need oil, as the pancetta will have enough fat in it to cook in. Fry for 4-5 minutes over medium heat until golden and crisp. Add the asparagus and fry for two minutes or until it has begun to soften. 2. Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, less a minute or two so it’s a little underdone. 3. Meanwhile, mix together the cream, crème fraiche, egg yolks, Parmesan, lemon zest, salt and pepper.4. Drain the cooked pasta, leaving a few tbsp water in the bottom of the pan. Return the pan to a low heat and pour in the sauce. Add the pancetta and asparagus mixture.5. Toss the pasta in the sauce, until evenly incorporated. Serve with a good grating of Parmesan and black pepper.